Matcha Roll Cake

Yuka

Matcha roll cake is a great dessert especially for adults! It is slightly bitter and delicately sweet. The roll is a combination of soft and fluffy Matcha sponge cake with Matcha whipped cream in the middle.

5 from 1 vote

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Prep Time 10

Cook Time 50

Chilling time 2 30

Total Time 3 30

Course Dessert

Cuisine Japanese

Servings people

Calories 194.09 kcal

Ingredients

30 g sugar for egg whites
20 g sugar for egg yolks
50 g cake flour
1 1/2 Tablespoon Matcha powder I use this Matcha
3 large egg(s)
20 g vegetable oil
2 Tablespoon whole milk

whipped cream

200 ml heavy (whipping) cream
30 g sugar
1/2 Tablespoon Matcha powder

Instructions

Preparation

Separate the egg yolks and whites into two bowls. Keep the egg yolks at room temperature and the egg whites in the refrigerator.
Use a fine mesh sieve and sift cake flour and matcha powder 2-3 times.
Preheat the oven to 355ºF (about 180ºC).
Prepare a baking pan with parchment paper. HERE is how to prepare. This step is important to make a perfect Roll cake

Let's cook

Mix egg yolks with a whisk and add sugar (20g) in two parts and beat until the egg mixture doubles in volume.
Add vegetable oil and milk to the bowl and mix well.
Mix the egg whites at a very high speed (I recommend using an electric hand mixer). When the whites are forming stiff peaks, add the sugar a bit at a time and whisk well (I added the sugar in three parts and you can whisk slower than you did at the beginning). When the whites are glossy and solid enough that they don't change shape when dropped from the whisk then they are ready.
Add 1/4 of the mixed egg white to the egg yolk bowl and mix until everything gets mixed. Then move the mixture to the egg white bowl and mix everything until the color is completely even.
Add the shifted cake flour and matcha powder to the bowl by folding it in (preferably using a rubber spatula). Mix until there is no more powder. Don't over-mix!
Prepare your cooking sheet or jelly roll pan. Add your batter and spread out using a pastry scraper or spatula. Tap the pan 4 or 5 times on your working surface in order to remove any air bubbles.
After spreading evenly, put the pan on the top rack in your oven. Bake for 15 minutes at 355 ℉(about 180℃). Check if the cake is baked well using a toothpick. When it's baked, the toothpick comes out clean.
Take the pan out of the oven. Place a cutting board with parchment paper on top of the cake and flip over to remove the cake from the pan with the cutting board on the bottom. Please use oven mitts.
Remove the pan and gently remove the parchment paper from the cake.
After removing the parchment paper from the cake, put a fresh sheet of parchment paper on the cake and put a kitchen towel on top. Let the cake cool and rest at room temperature for at least 30 minutes.

Making whipped cream

After 30 minutes have passed, let's make the whipped cream for inside of the cake! Use a large bowl and add heavy whipping cream, Matcha powder, and sugar.
Whisk until you get the form.

After the cake cools down

Remove the towel and parchment paper (this side might be brown from baking) and diagonally slice off ¼ inch (1 cm) on one side of the cake.
Add the whipped cream and spread using a spatula. You want to put more whipped cream on the side you didn't cut and less whipped cream as you spread to the other side you just cut.
After you spread the whipped cream, make three cuts 1 inch apart on the side you didn't cut earlier. This makes it easier to roll up later.
Start rolling! Start rolling on the side you just made the three cuts.
Then you want to pull the parchment paper gently. This will cause the cake to naturally start rolling. Please make sure you don't push so hard because that can cause the cake to break and crack.
When you finish rolling to the other side, wrap the cake tightly in the parchment paper and twist both ends to secure it. You can also use tape or rubber bands to keep the parchment paper secure. Keep it in the refrigerator for at least 2 hours.
After 2 hours, remove the parchment paper. Slice 1/2 inch off of the ends of the cake.
Slice and serve!